Barbour County index. [volume] (Medicine Lodge, Kan.) 1880-current, 1887-10-05

II two eggs and cup of sweet milk; also
half a cup OF sweet butter, melted over the
FIRE; mould well, and then drop largo
spoonful into we.l-5uttcred mufin-tins,
bake crisp brown and serve Immediately
when taken from the oven
TOMATO CATsuP.-Chop fine half bushel
Of green tomatoes, mix In a tcacupful OF
hnc salt. let stand over night: in the MORN
ing drain and press as dry as possible. Add
tcacupful of grated horseradish, four to
six onions. chopped fine. two hcaping table,
spoonfuls OF ground cloves and the samc OF
allspicc; mix all wei together and pack in
Er; pour On enough cold cider vinegar to
well cover your tomatoes, etc.
APi'i.n MARMAI-ADE.- Pare. core and CUE
The apples in small pieces: put them m
water with some lemon jiirc 10 keep them
white: after short interval take them out
and drain them; weigh anu put thcm In q
stow-pan With an equal quantity of sugar;
add grated lemon peel, the juice ot lemon,
some cinnamon sticks and u pinch OF salt. 7
Place the stcw-pan over 4 brisk fire and
cover IL closely. When tho apples are re.
duced to pulp, stir tho lnixturc until it
becomes a proper consistency and put the
marmaladc away in small pots. :
OSE of the most satisfactory ways to cook
bcets is TO bake them. When boiled, even
IL their jackets arc left on, a great deal of
tho best part. OF the beet Is dissolved, md
so lost. 1t win, Of course. take q littlo
longer to bake them. but this is no obieo-
ton. Allow them fifteen TO twenty min
utcs longer Tor baking; slice and season
them as you would If they wcrc boilcd.
Ono pleasant way to serve thcm Is TO chop
them fine after they have been cooked and
season with pepper, salt and butter. Tlr-
nips arc nice also served IA tho same way.
FoR n very palatablc dish from green
corn Crate one dozen medium ears and add
one quart of sweet milk in which YOU have
stirred till free from Jumps thrcc tablespoon
fUls Of -four, quarter of pound of butter.
Or piece rs largo rs an egg viii do; four
eggs, whites and yc'lSs beaten together,
with pepper and salt to your taste arc all
tho ingredients called for; butter n large
carthcn pudding dish and bake this mixture
for ono hour; this viii be long enough IL
.hc oven is hot when tho dish IS put In.
rhis is to he served with meat and potatoes
as a vegetable, though with tho addition Of
sugar and u rich sauce it takes tho place Of
oudling.
A NICE brcad-cakc is Elade thus; When
no dough for bread is being made into
loavcs leave enough in the tray for two
small loaves; to this add half-cup of mo-
asses, two eggs and good lump OF butter
about tho Size OF an egg; work in well with
shc hands, then add two cupfuls OF sugar,
raisins, curIan;s, cloves, powdered CHINA
mon and nutmeg all mixed together 10
1ocs not much matter about the exact pro-
portions, except that tho spices together
snould mako but q quarter Of q cup. Add
these lastly, work through tho dough even
ly, then form into loavcs and bake in mod
,rato oven Il dark brown. IL tho dough Is
700 stiI to take Up the fruit and spices
work III with u little sweet milk
A SIMPLE and delicious dessert 10 made IN
the following manner: Take three hcapipg
.caspoonfuls Of corn starch and mix in
cup of cold milk; put in . pint OF milk and
The same OF water in porcelain kettle, and
when they boil stir in the corn starch;
cook five minutes, stirring constantly. Then
add n half cup Of sugar; pour into teacups
which have been first dipped into cold
water; pour each cup half full and set in
the icc-box until cold. When ice cold tho
dessert is fit to be eaten. Each cup should
be turned upside down on n saucer and tho
pudding will turn out into u pretty mold.
Place a tcaspoonful Of churrant or other
tart jelly beside each little pudding and
serve with milk swcetcned and Favored
with nutmeg and vanilla.